1 cup butter, softened
2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 cups chocolate chips, divided
1-1/4 cups (14 oz. can) Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts

Beat butter in large bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture into bottom of greased 13 x 9 inch pan; reserve remaining mixture. Bake in preheated 350 oven for 10-12 minutes, or until edges are golden brown. Warm 1-1/2 cups chocolate chips and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir in walnuts and remaining morsels into reserved crumb mixture. Sprinkle over chocolate filling. bake at 350 for 25-30 minutes or until center is set. Cool on wire rack.

1 cup butter or margarine, softened
1/2 cup sifted powered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 6 oz. package chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well. Shape dough into 2-1/2 inch x 1/2 inch sticks. Place on ungreased cookie sheets. Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4-inch thickness. Bake at 350 for 12-14 minutes. Cool on wire racks. Combine chocolate morsels and shortening in top of a double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened tips of cookies in warm chocolate to coat both sides. Roll tips in chopped pecans. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of waxed paper in an airtight container; store in a cool place. Makes 4 dozen cookies. From Southern Living magazine. These look just like Pepperidge Farm cookies when they are done–and they are delicious!

1 12 oz. package chocolate chips
1 pound white almond bark, divided
2 cups Kraft miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 6 oz. jar red maraschino cherries, drained, cut in half
3 tablespoon green maraschino cherries, drained, quartered
1/3 cup coconut
1 teaspoon oil
Melt chocolate chips with 14 oz. almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries, sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.

1 cup peanut butter
6 tablespoons butter, softened
3 eggs
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 11-1/2 oz. package chocolate chips, divided

Preheat oven to 350. In large bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into ungreased 13 x 9 inch baking pan. Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate chips over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread evenly over top. Cool completely. Cut into 1-1./2 inch bars. Makes 48 bars.

1-1/2 cups firmly packed brown sugar
1 cup creamy or chunk-style peanut butter
3/4 cup margarine
1/2 cup water
1 egg
1 teaspoon vanilla
3 cuts Quaker Oats
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 cups semisweet chocolate pieces
4 teaspoons vegetable shortening
1/3 cup chopped peanuts (optional)

Heat oven to 350. Beat together brown sugar, peanut butter and margarine until light and fluffy. Blend in water, egg and vanilla, add combined dry ingredients. Mix well. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten to 1/4 inch thickness with bottom of glass dipped in sugar. Bake 8-10 minutes or until edges are golden brown. Remove to wire rack to cool completely. In heavy saucepan over low heat, melt chocolate pieces and shortening. Stir until mixture is melted and smooth. Top each cookie with 1/2 teaspoon melted chocolate, sprinkle with chopped nuts. Chill until set. Store in airtight container Makes about 6 dozen.

1 4 oz. package Baker's German Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 3 oz. package cream cheese, softened
1 8 oz. container Cool Whip, thawed
1 8-inch graham cracker crust, prepared

Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Store any leftover pie in the freezer.

1 tablespoon butter
3 squares unsweetened chocolate
2 eggs, divided
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon cold strong coffee
1 cup heavy cream, whipped

In small heavy saucepan over low heat melt butter and chocolate. Stir until smooth; set aside. In small bowl of electric mixer beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form; set aside. In large bowl of mixer, beat egg yolks with remaining 1/4 cup sugar until lemon colored and light. Beat in rum and coffee. With rubber spatula, fold in chocolate mixture, then gently fold in egg-white mixture and whipped cream just to blend. Spoon into 4 individual serving dishes. Chill several hours or overnight. Makes 4 servings. Recipe from Lutece Restaurant, New York City, printed in Family Circle magazine.

Heat oven to 350.

1-1/2 cups Bisquick baking mix
3/4 cup sugar
1/3 cup cocoa
1 egg
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon mint extract
Mint Cream (below)

Grease and flour 9-inch round pan. Beat all ingredients except mint cream in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Carefully split cake horizontally to make 2 layers. Place bottom layer of cake on serving plate. Spread with 1 cup mint cream. Top with second layer. Frost top and side of cake with remaining mint cream. Garnish, if desired, with thin chocolate-covered mints, cut in half.

Mint Cream
1-1/2 cups whipping cream
3/4 cup 10 X sugar
1/4 teaspoon mint extract
3 drops green food coloring

Beat all ingredients in chilled bowl until stiff.

1-1/2 cups unsifted flour
1/3 cup sugar
1/2 teaspoon salt
3/4 cup cold margarine or butter
2 eggs
1 14 oz. can Eagle brand milk
1-1/2 teaspoons maple flavoring
2 cups chopped nuts
1 cup chocolate chips

Preheat oven to 350. In large bowl, combine flour, sugar and salt. Cut in margarine until crumbly. Stir in 1 beaten egg. Press evenly into 13 x 9 inch pan. Bake 25 minutes. Meanwhile, in medium bowl beat milk, remaining 1 egg and flavoring; stir in nuts. Sprinkle chips evenly over prepared crust. Top with nut mixture. Bake 25 minutes longer or until golden. Cool. Cut into 24-36 bars. Store tightly covered at room temperature.

1 12 ounce package chocolate chips
1 8 ounce package cream cheese
2/3 cup evaporated milk (5.3 oz. can)
1 cup chopped walnuts
1/2 teaspoon almond extract
3 cups flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 eggs
1/2 teaspoon almond extract

Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in walnuts and 1/2 teaspoon almond extract. Blend well, set aside.

Combine remaining ingredients in large mixer bowl. Blend well with mixer until mixture resembles coarse crumbs. Press half of mixture into a greased 13 x 9 inch pan. Spread with chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375 for 35-40 minutes or until golden brown. Cool. Cut into bars. Makes about 3 dozen.